Recipe - Zuppa Di Raffano

2 tablespoon Lard
4 ounce Speck, in 1/4" dice
2 md Spanish onions, finely
chopped
3 md Potatoes, peeled, in 1/4"
cubes
One half cup Freshly grated horseradish,
plus One fourth cup
4 cup Chicken stock
2 cup Heavy cream
1 cup Dry white wine
4 Scallions, thinly cut or sliced up

In a heavy bottomed 6 quart soup pot, heat lard and speck until smoking
over medium heat. Add onions and cook until soft but not brown, about 8 to
10 minutes. Add potatoes, horseradish, chicken stock, cream and wine and
bring to a boil. Boil 15 minutes and lower heat to medium. Cook just below
the boil for 1 hour, until potatoes have fallen apart. Season with salt and
pepper and garnish with scallions, fresh horseradish and poppy seeds.

Yield: 4 servings

Recipe by: MOLTO MARIO Posted to MCRecipe Digest V1 #587 by Sue
suechef@sover.net on Apr 24, 1997